Kirk's Cooking and Cocktails

For the Enchiladas: Cut the chuck roast into 2” pieces. Season the meat with salt, pepper, and cumin. Sear each side of the meat in a Dutch oven and remove. Chop 1/2 onion and 2 cloves garlic and cook for 3 minutes. Stir in 2 tablespoons tomato paste and 3 cups beef broth and deglaze. Add 1 tablespoon apple cider vinegar and 4oz green chiles, then add back the meat. Cook until the meat is fork tender, then shred it and keep it in the sauce. Roll the shredded meat into 8 tortillas, place them on a pan with enchilada sauce, cover with more sauce and mozzarella cheese. Bake at 375°F for 15-20 minutes.

For the Enchilada Sauce: Cook 1/4 onion and 2 cloves garlic in oil until softened, then add 4oz tomato paste, 2 cups beef broth, 1.5 teaspoons chili powder, 0.5 teaspoon cumin, 0.5 teaspoon salt, and 0.5 teaspoon sugar. Heat until the sauce has thickened.